Cinnamon Coffee Cake. I love a great coffee cake! So the experimenting began to find the World’s Best Cinnamon Coffee Cake: I decided that a great coffee cake must:
- Have a great texture
- It should be irresistible – everyone who tries it should want a second piece
- It should be good for you! High in protein and fiber
- Lower in sugar than most coffee cakes
- The World’s Best Cinnamon Coffee Cake should be wheat-free; yet I wanted it to taste better than a Coffee Cake made with wheat.
- AND it should stay moist, so I can make it ahead of time…
I baked and baked over 20 different Coffee Cakes and finally – Eureka! I found it! My Gorgeous Man and I decided to celebrate by making breakfast for 25 friends and relatives! And of course, we would serve them the World’s Best Cinnamon Coffee Cake which just happens to be gluten-free!
The Breakfast Menu was huge.
You know how I have this fear of not having enough food (sigh)!
Now, out of this group of 25 friends and relatives; only three of us were “gluten free.” All the others eat wheat. But unfortunately for me; there were some folks that had been so badly “burned” by eating poorly prepared, gluten-free food that they had formed a new religion! They called it: “I refuse to eat any food that is Gluten Free. It’s disgusting.”
Dang! What should I do?! Well, after fortifying myself with a (magnificent) cup of coffee I decided to…NOT TELL THEM THAT THE COFFEE CAKE WAS GLUTEN FREE. You know the old adage, “What they don’t know won’t hurt them.”
Here’s what happened at the Breakfast: Even with all that other food; both of the World’s Best Cinnamon Coffee Cakes got completely polished off. Man alive; do you know when I told them that the Coffee Cakes were gluten-free; they didn’t believe me?? Well, all I can say is – try this Coffee Cake for yourself. I think you’ll really enjoy it. I sure wish I had a piece right now…
1/4 teaspoon salt
- In a food processor, place almond flour, oat flour, coconut flour, salt, 1 tablespoon cinnamon, ginger, brown sugar. Mix until combined. Then add the olive oil. Whirl, just until mixed. Transfer to a large mixing bowl and set aside.
- Make topping: Remove 1 cup of this mixture and return to the food processor. Add the walnuts or pecans and the remaining 1 teaspoon of cinnamon. Whirl around until the nuts form “crumbs” for your topping. Set topping aside.
- Stir in baking soda and baking powder to the reserved mix in the large mixing bowl. Add vanilla, eggs and coconut milk. Beat on low speed just until combined, then beat on medium speed until smooth about 30 seconds to 1 minute, depending on how powerful your mixer is.
- Pour into a greased 9 x 13 x 2 inch baking pan. Sprinkle on reserved topping. Bake in a pre-heated oven at 325 degrees for 40-45 minutes or until tests done. (Poke with a toothpick; near center – if the toothpick comes out clean – no wet batter on it, then it’s done).
ENJOY your Coffee Cake!